House-Made Sauerkraut
House-Made Sauerkraut
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Ingredients
| 8 | cups green cabbage, thinly sliced | |
| 5 | teaspoons salt | |
| ¼ |
teaspoon caraway seeds | |
| 1 | cup water | |
| 1 | tablespoon vegetable oil | |
| 1 | cup white onion, thinly sliced | |
| ½ |
cup Granny Smith apples, peeled and sliced | |
| ½ |
cup CO-OP GOLD Bacon, sliced | |
| 1½ | cups water | |
| 1 | cup white wine | |
| 2 | tablespoon fresh parsley |
Directions
Serves: 6 as a side
Prep Time: 20 minutes
Fermenting Time: 5 to 15 days
Cook Time: 45 minutes
Before you begin, sanitize equipment. Always wear rubber gloves to ensure fermentation occurs in a clean environment.
In a large bowl, use hands to work salt and caraway seeds into cabbage. Cabbage will start to release water and soften.
After five minutes of working with cabbage, place cabbage, liquid and one cup water into a plastic container that has a tight fitting lid. Cover with a sheet of parchment paper and weigh it down with one or two plates, ensuring cabbage is covered by liquid. Cover tightly with the lid and label container with the date and time.
Ferment for five to 15 days, keeping container away from sunlight in an area 65° to 75°F (18° to 24°C).
After the first day, use rubber gloves to remove lid and ensure cabbage is still covered with liquid. Add water if needed. Check on cabbage every day or two. Once it reaches desired flavour, drain liquid using a colander.
In a large pot on medium heat, add oil, onions, apple and bacon and cook for about five minutes, not allowing any colour to form. Add 1½ cups water, wine and fermented cabbage. Cover and cook for 30 minutes on low heat. Remove lid and cook for another 15 minutes or until extra liquid evaporates and sour cabbage is glazed.
Eat on its own or with meat or fish.